A rustic, homemade tart featuring all those fresh summer tomatoes and sweet, fragrant basil. The buttery, flaky crust is the perfect contrast to ripe, juicy tomatoes.
Prep Time:40 minutes
Cook Time:30 minutes
Total Time:1 hour 10 minutes
Yield:4 servings 1x
for the dough
1/2 C unsalted butter (1 stick), cubed and chilled
1 C + 2 TBS all purpose flour
1 tsp salt
approximately 1/2 C ice water
for the toppings
1 clove of garlic
2 TBS extra virgin olive oil, plus more for drizzling
1/4 grated parmesan
1 C fresh basil, packed
1 lb ripe tomatoes, in varying sizes if you have them, sliced into 1/4” rounds
1/2 an onion, sliced
flaky sea salt and black pepper
balsamic glaze for drizzling (optional)
for the dough
Combine the cold butter, flour, and salt in the bowl of a food processor and pulse until the mixture resembles wet sand.
Add the ice water, 1 TBS at a time, pulsing after each addition. Continue adding water until the dough just comes together and forms a messy ball. You may need more or less than 1/2 C of ice water.
Dump the dough and any remaining clumps of flour out onto a clean counter and shape it into a flat disk. Wrap it in plastic wrap and refrigerate for 30 minutes.
assemble the tart
Preheat your oven to 375. Roll the chilled dough out on a lightly floured piece of parchment paper to form a rectangle; it should be about 1/8″ thick. Transfer the parchment with the dough to a baking sheet and prick the surface of the dough a few times with a fork.
Add 2 TBS olive oil to a small bowl and grate the garlic into the bowl; stir to combine. Brush this mixture over the surface of the dough. Sprinkle the grated parmesan on top. Tear the basil into pieces and layer on top of the parmesan, making sure to leave a thin border of crust around the edges.
Arrange the sliced tomatoes on top of the basil, then fill in any blank spaces with slices of onion. Drizzle the whole thing with olive oil and brush the exposed edges of crust with more olive oil to make sure they brown. Sprinkle with flaky sea salt and lots of cracked black pepper.
Transfer to the oven and bake until the edges of the crust are brown and crisp, about 30 minutes. Let tart cool for 10 minutes, then slice into squares. Serve, drizzled with more olive oil and balsamic glaze, if you like.